"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Baked Eggplant with Two Cheeses Recipe

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This recipe for Baked Eggplant with Two Cheeses, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Ames
Added: Friday, May 19, 2006


1/2 stick unsalted butter
1 small yellow onion, chopped
1/2 large or 1 small green bell pepper, chopped
1/2 large or 1 small red bell pepper, chopped
2 lbs eggplant, cut into 1/2 inch cubes
2 bay leafs
1/2 C dry white wine
1/2 Cup Chicken Stock
2 Cups Whipping Cream
1 Cup (4 ounces) Parmesan Cheese, Grated
1 Cup (4 ounces) Mozzarella Cheese, Grated

Melt butter in large heavy dutch oven over medium heat. Add
onion and both peppers and saute' until tender (about 10
minutes). Add eggplant and bay leafs and saute' until eggplant
is almost tender (about 10-15 mintues). Add wine and chicken
stock and cook until liquid evaporates (about 5 minutes). Add
cream and cook until eggplant is tender and mixture is thick,
stirring frequently (about 25 minutes). Mix in parmesan
cheese. Season to taste with salt and freshly ground pepper.
If serving as a first course, divide mixture into 8 large
individual ramekins. Top each with equal portions of
mozzarella cheese. If serving as an hors d' oeuvre, pour
entire mixture into a 2 quart casserole dish. Top with
Mozzarella cheese. (Can be prepared one day ahead, cover
and refrigerate.) Preheat oven to 350. Bake eggplant until
heated through and bubbly (about 15-25 minutes). Preheat
broiler. Broil until cheese turns slightly browned. Serve hot
with sliced and toasted French bread (Crostini).

Number Of Servings:
Number Of Servings:
8 as First Course




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